Archive for lang.myfreeforum.org Lang smoker cookers
 


       lang.myfreeforum.org Forum Index -> Ask about Lang Cookers
KevinWI

a few questions on Lang 48D Patio

I've made my decision on a Lang 48D Patio. I do have a few questions.

1) how is it pushing around? and can I get the mod feature like they hybrid with the large tires front and back (instead of front casters) and wagon cart handle for the front to make it easier?
It's just me most times, and I'm not a large person to muscle 850 lbs around.
Wink

2) Regarding the RF plate: How do you clean the area under the plate? I'd assume grease and meat bits get under it, right?

3) The warmer box. I see in the video there is a damper to the cooking chamber from the warmer, but is there an upper vent on the box to relieve the smoke that enters the box?

4) has anyone smoked fish or made jerky in their box?  I salmon fish every year, so that would be nice to smoke some salmon and make some venison jerkey, etc.

Thanks.
Eddie Z

I have this model and did extensive research before buying. The standard model has 2 air filled tires and 2 steel casters. It will move around on solid ground such as concrete or asphalt. On grass its a little more difficult and not good if the ground is soft. The cooking chamber is separate from the heating chamber so grease doesn't get in there. There are 2 vents on the warmer box to vent. I have done jerky on mine but not a fish eater. I'm sure you could do salmon on it.
KevinWI

Appreciate the response Eddie.

I was referring to the RF plate below the cooking grate....there would have to be a space between that plate and the bottom of the cooking chamber barrel.
Eddie Z

There is a channel that runs down the center to a 2" drain. Justly a bucket underneath the valve to catch the grease. The grates are fully removeable for cleaning.
KevinWI

The area under the words "drip pan" is what I'm referring to to access for cleaning....unless I'm totally missing something.



Eddie Z

I think you are missing the point of the drain. The light blue drain runs thru the heat chamber. It is a solid pipe that comes out of the bottom of the drum. Grease drips down out of the bottom into a bucket. Grease never is exposed to the heating chamber.
KevinWI

no....I completely understand the drain pipe and what its is used for...but things have to get dumped over the edge to the left...lke when you spray it down or scrape it ....stuff has to accumulate in the area I pointed out.
If smoke is free to travel that area, then water grease and bits of junk have got to get in there too? maybe not in any great quantities, but still....

Appreciate you taking the time.
Eddie Z

The drip pan as a lip on it to contain it. You should only be spritzing the cooking chamber not blasting it over the lip. The drip pan has a channel that runs down the center into the drain length wise. The drip pan has a pitch from each side to drain into the channel. If you feel the need to clean out the heat chamber you can get a broom with a long handle thru the firebox. Check the video out on the Lang site for cleaning and seasoning the cooker.
Eddie Z

Here's the link to it.

http://www.langbbqsmokers.com/tips_caring_instructions.html
KevinWI

lol....thanks, but I read it and watched the video....watched every lang video on the net about 4 time it seems. lol . Cool
Wood River BBQ Team

Kevin: I have a lang 36 but I think the RF plate design is the same for all models. The problem here is the illustration you're using is generic and not a good one and here's why -- it doesn't depict the Lang set up, which among other things, doesn't have a water pan.

The Lang RF plate is a "V" shape sloping design and one end is welded to the fire box wall. The other end of the plate has a welded 2" lip (it's 3" to the bottom of the "V" where the drain is located). The front and back of the plate are welded to the cook chamber as well.

With this design it's not possible for grease or pieces of meat to collect on the bottom of the plate. Soot could collect on the bottom of the plate but you could get to by way of the fire box. I hope I've understood and answered your question.
KevinWI

Wood River BBQ Team wrote:
Kevin: I have a lang 36 but I think the RF plate design is the same for all models. The problem here is the illustration you're using is generic and not a good one and here's why -- it doesn't depict the Lang set up, which among other things, doesn't have a water pan.

The Lang RF plate is a "V" shape sloping design and one end is welded to the fire box wall. The other end of the plate has a welded 2" lip (it's 3" to the bottom of the "V" where the drain is located). The front and back of the plate are welded to the cook chamber as well.

With this design it's not possible for grease or pieces of meat to collect on the bottom of the plate. Soot could collect on the bottom of the plate but you could get to by way of the fire box. I hope I've understood and answered your question.


Perfect. Thank you. There are no pictures up close of that part of the units, so that was why I asked the question.
Again, thank you.
Wood River BBQ Team

Kevin: Now that you know what you're looking for -- there is a picture that explains what I'm describing. Go to the Lang 36 models and click on the hybrid patio and then click on the middle picture. On the left side you'll see expanded metal and the 2" to 3" plate (lip). The drain is directly below the plate. I suppose some grease could slop over the lip but it's unlikely and nothing to worry about.

Don G


KevinWI wrote:
Wood River BBQ Team wrote:
Kevin: I have a lang 36 but I think the RF plate design is the same for all models. The problem here is the illustration you're using is generic and not a good one and here's why -- it doesn't depict the Lang set up, which among other things, doesn't have a water pan.

The Lang RF plate is a "V" shape sloping design and one end is welded to the fire box wall. The other end of the plate has a welded 2" lip (it's 3" to the bottom of the "V" where the drain is located). The front and back of the plate are welded to the cook chamber as well.

With this design it's not possible for grease or pieces of meat to collect on the bottom of the plate. Soot could collect on the bottom of the plate but you could get to by way of the fire box. I hope I've understood and answered your question.


Perfect. Thank you. There are no pictures up close of that part of the units, so that was why I asked the question.
Again, thank you.

       lang.myfreeforum.org Forum Index -> Ask about Lang Cookers
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum